Hugging the Coast: A Celebration of Coastal Food and Travel

Choose a Topic:

Oct '09

New World Italian Shrimp Angel Hair Nests Recipe

New World Italian Shrimp Angel Hair Nests Recipe by Doug DuCap: If you like shrimp parmagian you'll love this

Doug DuCap's Original Recipes

These tasty little treats are easy to make, visually impressive, and supremely delicious. They pack all the flavor of a sophisticated shrimp parmagiana into one bite!

The pasta nests hold together perfectly (thanks to the aid of some grated Parmesan) so they make a fun and unusual party appetizer.

Be advised: you might want to make a few extra for ‘sampling’ purposes in the kitchen.

Here’s how to make the New World Italian Shrimp Angel Hair Nests:


8 ounces (dry weight) angel hair pasta, cooked in salted water according to package directions (see Cook’s Notes)
3/4 cup grated Parmesan cheese, divided
3 Tbsp minced fresh basil
Olive oil
1/4 cup toasted breadcrumbs
36 extra large cooked shrimp, peeled and deveined (here’s our video where we show you how to easily process shrimp)
2 cups pasta sauce (your choice; I used Porcini mushroom flavored sauce)
36 small capers
Extra Parmesan or grated mozzarella (optional)


Preheat oven to 425 degrees. Toss the cooked pasta with 1/2 cup of the cheese and basil.

Rub or brush 36 mini muffin pan cups with olive oil. Mix the remaining 1/4 cup of cheese with the breadcrumbs. Dust the bottoms and sides of the muffin cups with the mixture.

Twirl a small amount of pasta (about 6-8 strands) on a serving fork (twirling the fork against a tablespoon is helpful) and carefully place it in one of the muffin cups. Press the pasta against the sides and make a depression in the middle. Bake for 10-15 minutes. (see Cook’s Notes)

While the nests are baking, heat the shrimp in the pasta sauce. When the nests are ready, spoon a shrimp and some sauce into each cup. Top each with a caper and some extra cheese, if desired. Pass briefly under the broiler to melt the cheese. Makes 36 appetizers.

Cook’s Notes:

Cook the pasta to the full doneness stage (not al dente); it will dry slightly during baking and will be to tough if started from the al dente phase.

The pasta will shrink a bit during baking, so make sure the cups are at least 3/4 full.

The nests are done when the breadcrumbs and cheese are nicely browned.


You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast ForwardPlease join us tomorrow to read our newest food and cooking article: 20 Fresh and Canned Pumpkin Recipe Ideas: Beyond Pumpkin Pie and Pumpkin Bread.

Hugging the Coast Blog Fast Forward

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu

Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook

WordPress database error: [Incorrect file format 'wp_comments']
SELECT * FROM wp_comments WHERE comment_post_ID = '668' AND comment_approved = '1' ORDER BY comment_date

Leave a Reply

About UsAuthor of the
Knack Fish and Seafood CookbookOriginal RecipesFoodie Movies & VideosOur Favorite LinksContact Us
Related Posts Widget for Blogs by LinkWithin Cooking Blog Directory My Zimbio Subscribe with Bloglines